Italian Inn Chicken Cacciatore
photo by jessymroberts
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 tablespoons olive oil (divided)
- 6 boneless skinless chicken breasts
- salt & fresh ground pepper
- 4 ounces white button mushrooms, wiped clean and sliced 1/4-inch thick
- 1 onion, sliced lengthwise 1/4-inch thick
- 2 celery ribs, strings removed, sliced crosswise 1/4-inch thick
- 1 large garlic clove, minced
- 1⁄4 cup dry white wine
- 2 cups chopped canned tomatoes
- 1⁄2 green bell peppers or 1/2 yellow bell pepper, seeds and ribs removed, sliced lengthwise 1/4-inch thick
- 1 1⁄2 teaspoons finely chopped fresh rosemary
- 1⁄4 cup chicken stock
directions
- Heat 1 T oil in medium skillet over high heat. Season chicken with salt & pepper. Cook in.
- the skillet until browned on both sides, about 6 minutes. Transfer to a plate.
- Wipe out skillet, and heat another tablespoon of olive oil. Add mushrooms and cook until.
- browned, about 5 minutes, set aside. Reduce heat to low.
- Heat remaining tablespoon of oil in skillet, add onion, celery, and garlic, cook stirring, until onion is translucent, about 8 minutes. DO NOT BURN GARLIC
- Add wine, raise heat to high. Cook until wine is almost evaporated, about 30 seconds.
- Add tomatoes, yellow peppers, rosemary and stock. Season with salt & pepper. Stir to
- combine. Add chicken and mushrooms, bring to a boil.
- Reduce heat to medium low, cover.
- and simmer until chicken is tender, about 30 minutes. Serve with your favorite pasta.
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Reviews
-
This was pretty good... I omitted the mushrooms (nobody at my table will touch them), but other than that folllowed the recipe pretty close. I used banana peppers from my garden instead of bell pepper. I think bone-in chicken would taste better than the boneless, skinless in this recipe (just my opinion). I served over spaghetti. Thanks for sharing! Made for 1-2-3 Hit Wonders Tag Game.
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Made for PAC fall 2008. Another baby does great! This is a great dinner and so fast it can be made on a weeknight after a long day at work. I did reduce to 3 chicken breasts and no mushrooms (not allowed). I did keep the sauce the same as we wanted to put the chicken over linguini.. The sauce is very good for a quickie. I think making ahead and letting sit would enhance the flavors even more. I also added 1 extra garlic as we love our garlic. I love the hint of rosemary in this sauce. My kitchen smelled great whilst cooking. Served with fresh made italian bread and a glass of wine. mmm mmmm
RECIPE SUBMITTED BY
TxGriffLover
Fort Worth, TX
I'm a graphic artist, living in beautiful Fort Worth, TX. Next to my love of music, cooking and trying new recipes, I am involved in animal rescue. I currently have 2 rescued Brussels Griffons, 2 foster Griffs and 3 funny parrots. I maintain a store on Cafe Press to raise funds to pay for vet bills for our rescued Brussels Griffons. Please visit our store at http://cafepress.com/griffy_rescue
or our main rescue site at http://brusselsgriffonrescue.org
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